Grilling: Halloumi and Vegetable Skewers

Living in a predominantly Greek neighborhood for over ten years now, I'm well versed in the awesomeness of halloumi—a salty and squeaky semi-soft cheese that transforms into one of the most delicious things on the planet after being pan-fried or grilled. Hailing from Cyprus, it's usually made of goat or sheep's milk. The cheese is so ingrained in my life at this point that I often forget that many people have never heard of, let alone tried, this wonder before.

I recently cubed a couple blocks of halloumi and threaded them onto skewers with onions, zucchini, and tomatoes that were tossed in a Greek-influenced vinaigrette of oil, red wine vinegar, garlic, oregano, and mint. I grilled these up at a barbecue, and for the uninitiated, it was nothing short of a revelation.

I meant for these skewers to be served with warm pita and tzatziki to be made into instant sandwiches, but instead I watched the golden crusty cheese get picked clean from the skewers, leaving the vegetables sadly passed up. Consider that fair warning—this veggie and cheese combo works great as cohesive skewer, but the all-encompassing power of halloumi will certainly steal the show.

About the author:Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

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About the Author

Sharing his love between three beautiful grills and two handsome smokers (oh, and lets not forget a wife and a couple cats), Josh has a passion for grilling and barbecue that seems to grow bigger everyday.

Starting with a bi-weekly backyard barbecue series called The Meatwave in 2004, this pastime quickly became an obsession that turned into a full fledged recipe blog a few years later. He then brought those grillmaster skills to Serious Eats in 2008, delivering the best in grilling recipes every week. Taking the plunge from backyard to pro, he started up a competition team in the spring of 2012 and quickly added the "award-winning" label to his barbecue.

At this point, Josh has slow smoked and eaten so much pork, he's legally recognized as being part swine.

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